Colorimetry of Foods. 1. Correlation of Raw, Transformed and Reduced Data with Visual Rankings for Spinach Puree
- 1 July 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (4), 349-352
- https://doi.org/10.1111/j.1365-2621.1969.tb10363.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Effect of Processing Temperature on Pigments and Color of SpinachaJournal of Food Science, 1962